A wonderful light cake fragrant and sticky with honey and pecans
Possibly the best cake I have ever made and I think my dedication to cake is well established.
For a few weeks I’ve had a hankering for a honey-scented cake, similar to my quest for a decent honey ice-cream, even though ice-cream and my stomach don’t see eye-to-eye.
Food52’s Baking book delivered. Honey AND pecans, we were onto a winner.
There are steps, there are bowls, just work with it.
Food52 uses a 23cm round springform pan with baking paper that comes up above the join but this sounded like a doomed plan to me so I used a 20cm square tin, which I lined with one piece of baking paper with no joins in it whatsoever (so the caramel can’t escape)
OK, I made this for the first time yesterday and am about to go and make another batch. I’m going to put it in a bigger tin so it goes thinner because essentially this is like a florentine and well, me and florentines go way back.
I can’t remember where I got this recipe from – it’s one of those ripped out of something a lifetime ago so apologies to the originator but thanks as well. My life is so much better for having this recipe in it.
I hadn’t bought enough pistachios so I threw in some pecans. So good. So very very good.
So it was Jewish New Year last week. I’m not Jewish but my step-mother is and I fancy myself as someone quite intrigued by the rituals and traditions of religion.
We took the kids down to Picton to experience Rosh Hashana and it only seemed fitting to take something appropriate. Honey cake is The Cake of Jewish New Year. This recipe is from Pikelet & Pie, who is about to embark on quite the life adventure.
1/2 cup neutral flavoured oil (I used canola)
1/2 cup honey (the flavour and quality of the honey will greatly affect the outcome of the cake)
1/2 cup brown sugar
1 cup self raising flour
Grease a 12 cup muffin tray with butter or use liners – I made mini muffins and it made 3 dozen – or line a 26cm cake tin
Preheat oven to 180C
Mix everything together until the mixture looks bubbly the distribute evenly between the muffin liners (I pour it into a jug and do it that way – easy as)
Bake for about 40 minutes for a whole cake (cook on 190C for 10 mins then down to 180 for remainder of time), 20 minutes for muffins and 10 minutes for mini muffins.
They are DELICIOUS. The mini muffin version were much lighter and tastier than the whole cake variety. I made them when Eleanor came for a visit and OH MY if they weren’t the BEST thing straight from the oven and popped whole into your mouth. YUM.